Pacific Catch - Tastes of the Pacific Costa Rica

Three Course Regional Menu Costa Rica

December 28th, 2009 through January 17th, 2010

Three Courses for $27.95

STARTER
choice of

Nuevo Shrimp Ticos
Garlic-pepper sautéed shrimp, sweet corn tamal, tomato escabeche and grilled radicchio
a la carte $7.95

or

Chayote Corn Chowder
Pork picadillo, lime crema and cilantro
a la carte $6.95

ENTRÉE

Gallito Pinto Mahi
Grilled mahi mahi, cilantro/mint chimichurri sauce served with gallo pinto, patacones ticos, and citrus slaw
a la carte $18.95

DESSERT

Tres Leches
Traditional sweet milk soaked cake with passion fruit-prickly pear sauce
a la carte $5.95

SUGGESTED BEVERAGES

Blood Red Mojito | $8.50
Flor de Caña rum, fresh blood red oranges, mint, splash of soda

Imperial | $4.75
Costa Rican beer


Regional Menu Dates

Peru 02/16 - 03/01
Alaska 04/20 - 05/10
Australia 06/22 - 07/12
Thailand 08/24 - 09/13
Singapore 10/26 - 11/15
Costa Rica 12/28 - 01/17

A Taste of Costa Rica

The 2009 Regional Menu Program comes to a close by highlighting Costa Rica.

Executive Chef Chandon Clenard and Hubert Ramirez have created a three-course menu, incorporating fresh fish with Costa Rican cuisine's reliance on native, fresh fruits and vegetables. Ninth Avenue Sous Chef Hubert Ramirez is a native from San Jose, Costa Rica - a true "Tico!"

The first course is a choice from two starter options:

The first starter option, "Nuevo Shrimp Ticos," is an innovative Costa Rican shrimp dish, prepared with traditional ingredients such as sweet corn tamal, tomato escabeche (pickled tomatoes), and grilled radicchio.

The second starter option, "Chayote Corn Chowder," is a warm, creamy, chowder made from corn and chayote, a native vegetable from the squash family. The chowder is topped with lime cremá, cilantro and picadillo made with diced pancetta, chayote, corn, onions and spices.

The main course, "Gallito Pinto Mahi," is Mahi Mahi fresh off the grill, served with a Costa Rican main staple, "gallo pinto." Gallo pinto is a stir-fry of rice, black beans, onions, red peppers and salsa Lizano. The entrée is finished with a cilantro and mint chimichurri sauce, as well as citrus slaw.

The third and final course is "Tres Leches;" a traditional, light sponge cake soaked in three different kinds of sweetened milk. The Tres Leches cake is finished with a passion fruit and prickly pear sauce and whipped cream frosting.

Suggested pairings from our bar include "Imperial," Costa Rica's most popular beer, as well as a Costa Rican spin on a mojito, made with fresh blood orange.

Enjoy!